If you’ve ever had the great fortune to meet me early in the morning, you know I like my coffee black and my breakfast fast. A good breakfast keeps me full all morning because I’m always on the move until lunch. Eggs in the morning always seem to do the trick, but I don’t have time to make a fried egg in the morning (I know, sad). These beauties have been a staple in my house since I first cooked them. These egg muffins are very versatile and very easy. I’ve kept them refrigerated for a whole week and they’re still good to go in the morning. Just pop 2 in the microwave and heat for 45 seconds. Even my husband, who has never been a breakfast man, loves eating them on the way to work. I’m cooking this batch with bacon, broccoli, orange bell pepper and spinach, but you can use any veggies you like. I’ve used various veggies before including kale, carrots, zucchini, bell peppers, scallions, tomatoes, etc. You can also leave out the meat completely to make them a vegetarian breakfast or use any other type of meat, ground beef, ham, Canadian bacon, your choice. They’re also gluten free and paleo!
Simple Breakfast Egg “Muffins”
1/2 pack of bacon (4-5 strips), chopped
1 head of broccoli, stem removed, roughly chopped
1/2 bell pepper chopped
2 handfuls of spinach
1/4 tsp pepper
1/4 tsp salt
1/2 tsp onion powder
Preheat oven to 350 and spray muffin pan with non stick oil. Heat a skillet on medium heat, add bacon and cook for 3-5 minutes. Add in broccoli, peppers, and spinach and sauté until veggies soften and bacon starts to brown. Set pan aside. In a large bowl crack eggs and add spices. Beat until well blended. Add veggies to the eggs directly from skillet and stir. Using a 1/3 cup measuring cup fill each muffins cup about 3/4 of the way full with egg mixture. Cook muffins on middle rack for 20-30 minutes or until a toothpick comes out clean. Serve with whole grain bread, oatmeal or eat on their own for a delicious breakfast. Makes 16 muffins.